4 3/4 inch veal chops
Flour (for dredging)
6 tbsp. unsalted butter
2 tbsp. olive oil
1/4 c. minced shallots
1 garlic clove, minced
1/2 lb. mushrooms, quartered
1/2 c. maderia
1 c. brown beef stock
2 tsp. tomato paste
1/2 tsp. sage
1/2 tsp. thyme
1 bay leaf

Dredge veal in flour (seasoned with salt and pepper). In large deep skillet, heat 3 tablespoons butter and the oil until fat is hot. Brown veal. Remove. Add shallots and garlic and saute for 1 minute. Add mushrooms and cook 5 to 7 minutes, stirring until liquid evaporates. Add maderia and boil for 1 minute.

Add stock, tomato paste, herbs and bring to a boil, keep stirring. Add veal and simmer mixture covered for 12 to 15 minutes, turning veal once. (Veal should be firm and spring to touch.) Transfer to platter and keep warm. Skim fat from cooking juices, reduce juices until slightly thickened and whisk in rest of butter, one tablespoon at a time. Serve over veal. Sprinkle with chives for garnish. Enjoy!